Trypsin inhibitors vitamin

Underheating of whole soybean may fail to destroy the trypsin inhibitor and reduce urease and lipase activity, resulting in low protein efficiency for critical feeds. An underheated soybean meal greatly increases the need for vitamin D to prevent rickets in turkey poults. Overheating of whole soybeans tends to inactivate or destroy the essential amino acids lysine, cystine, and methionine and possibly others (31). 

Grain Protein, fat, ash, moisture, fiber, carbohydrate by calc., amino acid profile, fatty acid profile, minerals, vitamin E, trypsin inhibitor, ferulic and p-coumaric acids, raffinose, 2-fiiraldeyde... 

Native ovoflavoprotein (49 kDa, pf=5.1) has, as does ovomucoid, certain antinutritional effects, as it inhibits serine proteases (trypsin, chymotrypsin and also microbial proteases) and has antiviral activity. Ovomacroglobulin (ovostatin) is an inhibitor of serine, cysteine, thiol and metalloproteases and shows antimicrobial activity. Some antinutritional effects are also seen in the basic glycoprotein avidin in raw egg white (relative molecular weight of the monomer is 15.6 kDa). It contains four identical subunits (pf = 9.5), each of which binds one molecule of biotin to give an unavailable complex. However, the denatured avidin, for example in hard-boiled eggs, does not interact with biotin. The interaction of riboflavin with flavoprotein (32 kDa, pf = 4.0) has, on the contrary, a positive influence on vitamin stability. Cystatin acts as cysteine protease inhibitor, and shows antimicrobial, antitumor and immunomodulating activities. 

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